Offset smoker legends reveal their SECRETS for beginners... OFFSET 101

[@SmokingDadBBQ]

Thanks to the expert panel for your support in making this video. Check out the description for details on my new pit & be sure to take advantage of this offer! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/smokingdadbbq03221

[@jean-samuelgoyette1796]

Great video james 🤘🤘🤘🤘

[@BabyBackManiac]

I can’t believe I’m just now seeing this. Sometimes I feel like the KZbin algorithm doesn’t know me at all. Lol Fun video!

[@SmokingDadBBQ]

Thanks so much!! I know we share the same frustration on the algorithm putting our content in tiny niche boxes....maybe i need to paint it red to get it past go lol

[@BreakItYourself]

Dude I'm on the exact same journey. Have been messing around will all sorts of grills the last 5-7 years and after 4 years on the Kamado Joe exclusively I finally got an offset last fall. I went with the workhorse 1975. Huge learning curve for me. I'm still struggling my way through fire management and just haven't felt like the meat coming off the grill is video worthy just yet. I hope to master the offset and finally start posting some offset content. Can't wait to see more offset content from you!

[@SmokingDadBBQ]

thanks so much, i have been on the fence for so long but finally made the plunge. Congrats on the 1975, that was one of my finalists for consideration ... nice pit

[@barrygolden9823]

Watch mad scientist video on fire management. Be warned it is about 45 minutes long but very well worth watching. Covers practically everything you might run into! It will greatly improve your offset skills!!!

[@toddg3268]

Romantic? I’d say primal! No doubt, an offset stick burner is about as authentic as you can get when it comes to BBQ, but as you and your panel note, it’s much more involved. I’ve moved in the other direction and won’t look back. I LOVE my Kamado Joe! It’s the perfect balance of slow cooking with personal control, where the other ends of the spectrum are offsets (lots of babysitting) and pellet cookers (set it and forget it). The kamado’s ceramic construction provides better moisture retention than anything you’ll find built out of metal - IMHO. I spent many years with my offset and had great cooks and great times with it, but now that my kids are grown, it was relegated to the rare occasion of a really large cook (multiple briskets or turkeys). I recently gave it away to the crew who built my new outdoor kitchen (KJ and gasser). I also still have my Kettle/SnS and PBC in the event that I have a large cook. I’m too old for all nighters tending the fire, but I can certainly understand the appeal if you’ve never had one before and are dedicated to the craft, as you seem to be. Enjoy it, James!

[@murraythebaker]

I totally agree I would love an offset but I just don’t have the time in my life to use one

[@SuWoopSparrow]

I think there is plenty to be done to offset the inconvenient timing. Offset is great for the weekend where you can tend to the fire throughout a normal day schedule so there is no late nights or early mornings. Then give your food and overnight rest in an oven or warming drawer and eat it the next day. No stress and no hit on your schedule. Only downside is you are eating the next day, but other than that its really not a lot of additional effort.

[@SmokingDadBBQ]

primal is a good description

[@SmokingDadBBQ]

forgot to add my plan.. harry soo often finishes briskets in the oven, i too dont have a desire for all night cooks so i plan to do 5-6 hours in the offset and finish in the joe overnight which can run steady eddy

[@2005Pilot]

@@SmokingDadBBQ for briskets, I to follow Harry’s logic- BTU=BTU=BTU 😁👍👍. I typically go 7-8hrs then wrap and oven @250 until Probe Tender. Rest in cooler has been my go to but now experimenting with Oven Hack as SmokeTrails BBQ showed us 👍👍. Nothing like nailing a brisket on an offset! Yours looks Very Sweet! Congratulations 😁👍👍. Looking very forward to your 1st smoke- do a Butt to help learn Fire Management

[@bldrv7522]

I’ve been both looking forward to and dreading this video as I know it will mean that I will now want to add an offset to my collection! Thank you for all the great info!

[@SmokingDadBBQ]

hahaha, cheers

[@BehindTheFoodTV]

Welcome to the offset club James! There’s some great advice in here, and it’s wonderful that these legends are helping to support your journey. Can’t wait to see some cooks!

[@SmokingDadBBQ]

Absolutely. thanks Al

[@briandaffern5108]

Now things are really going to get fun James. With my vast experience using an offset (4 months, Hehe), I have found the best ways to manage the fire are like the experts say, split size, pre heating the splits, and using charcoal as a coal bed when preheating the pit. One other thing that really affects this style of pit more than any other is wind, you'd be surprised at how quickly you can lose control on a windy day. The other important thing to remember is to be fully stocked with your favorite brew before starting the cook, cause there aint no time to hit brewers retail once the fire is lit.

[@SmokingDadBBQ]

hahaha love the last tip 😂

[@KoryBrooks]

The graph curve is the most useful part I got so far. Im an auto technician and data graphs are extremely useful, and never thought that bluetooth thermometers could graph temps, so now I feel like I should get a few soon.

[@wudaman]

Congratulations! I've loved these guys you have amassed in here. I also like Raleigh Smoke. He's also has great and smart content.

[@SmokingDadBBQ]

Right on! i will check him out

[@brad4527]

Hi Jame, Great video! James you really nailed it with your guest that you had on. T-Roy is amazing and I've started watching him first and he's so knowledgeable on the offset smoker and I cooked my fist brisket pretty good because I learned fire management from him on the offset. I'm excited for you to start using the offset!!! When I cook a brisket I even put bacon on the flat so it doesn't get dry and this helps me through the over night brisket cooks. After I check out the brisket I pull off the baccon and add it to the rest the bacon I made for breakfast . Also I've smoked croissants when cooking my brisket on the offset. So I hope cook Brisket this spring 😀 Congratulations again! Cheers James, Brad.

[@SmokingDadBBQ]

thanks so much Brad

[@xmozzazx]

Wow man, you've got some really cool friends. I watch all of them, which makes me wonder how I missed you until now. Loving your channel, I'm a bbq geek and not afraid to admit it. We need our own Canadian Bbq Alliance! I vote you as leader!

[@SmokingDadBBQ]

hahaha thanks so much

[@smokingtarheel3003]

This is going to be a fun journey, James! I look forward to see you cook on that beautiful smoker.

[@SmokingDadBBQ]

You and me both!

[@dres-bbq3569]

Gongrats on your first smoker. I have all kind of grills and love cooking on my off set vertical smoker. Like all of your expert panel says, you will love playing with it. Have fun looking forward to your coming videos. Grtzz Dré

[@SmokingDadBBQ]

Right on! Thanks

[@JGill0124]

Love the panel weighing in on the tips. Now let’s get down to business, we all want to see a comparison of briskets between the two!

[@SmokingDadBBQ]

heck yes

[@davidrussell631]

That is one SWEET cooker! My first pit was a cheap offset many years ago, and I went full circle smoking with various charcoal smokers and came back to the offset several years ago now. While I don’t recommend the itty bitty sheet metal types, you don’t have to spend a fortune, and it’s possible to find a good one used for a fraction of the price of a new one. All that said, yesterday I smoked my very first pork butt on my new KJ Classic 1, and even if I wasn’t down in my back and winds were 20 mph, I was STILL going to use it. Let me tell you what! I was amazed at how rock steady it held temps all day, especially in such wind. And my back is good today because I was able to chill and even get a decent nap. While the pulled pork didn’t have exactly the same hickory flavor as my usual, in terms of tenderness, bark, and moisture it was absolutely stellar, which is kind of hard to do if trying to get it done in under an hour per pound! My set up was simply a deformed Weber drip pan with water on the accessory rack over the deflector stones in lower position, fat side up entire cook, foil boat last hour and a half or so. So whether it’s stick burners or ceramics, they both have their place, for sure! Have fun cooking on that new pit! Did I say that is one SWEET pit?!

[@SmokingDadBBQ]

thanks so much, well said. Excited to play with this more

[@TRGFrizle]

This is a legendary panel, some of my favourites. Looking forward to future videos.

[@SmokingDadBBQ]

thanks so much

[@tomroeder7348]

It's really fun watching you make your ascension on KZbin. Look at you, having a collab with the big boys, this is awesome!

[@SmokingDadBBQ]

Thanks so much! Cheers Tom

[@RumandCook]

Well done sir and welcome to the club!

[@SmokingDadBBQ]

thanks so much

[@chriszinn7143]

Can’t wait to see the offset content. I know your about an hour or 2 away from me here in Ontario just based off stuff you have said and to get chuds bbq from Austin Texas and mad scientist bbq and the others. Never thought I’d get some great video from right here in southern Ontario. Pretty excited for the offset cooks.

[@SmokingDadBBQ]

thanks so much, looking forward to it

[@Blixtt]

Congrats James. I started out on traditional stick burners & I found out quick thicker the better. Thickness in material that is to retain as much heat as possible. 1/4” to 3/8” make all the difference. I’ve seen the great success you have had with chicken wings on the Kamado; I’d think wings would be a great idea.

[@SmokingDadBBQ]

Thanks for the info! agree that would be fun

[@kenmitchell3784]

Just when you sold me on a kamado Joe jr, you on to a off set smoker. Oh well I keep watching lol

[@SmokingDadBBQ]

haha. the Joes aren’t going anywhere

[@robertorobato1748]

Just got my offset too, haven’t done a cook on it yet since school is beating me up lol but I’ll still love my KJ!

[@SmokingDadBBQ]

my KJ's aren't going anywhere but i see some great transferable learnings we can apply

[@CoolJay77]

Very cool video. It is a great bbq community with those personalities, plus some others sharing their passion for BBQ on social media. Also in the future, collaborative videos would be fun to watch with one or more of those personalities. I like the suggestion of doing AB comparison. I am partial towards stick burners, however my prediction is, with the techniques you use on your Kamado grills, burning clean fire, burying the wood chunks under the coals, wood chips in the ash tray, plus your highly developed skills, you will get comparable results. When Mad Scientist BBQ did the test, the stick burner won. Harry soon challenged him on a comparison test, but it has not taken place yet. I can't wait to see what you will find.

[@SmokingDadBBQ]

I can't wait to make these

[@evilTexanBBQ]

Congrats on the offset James, and cool Collab will all our favorites. They're right when they say fire management, fire management, fire management. I'll add to this saying that starting the fire is also hugely important. Lots of small splits and let it turn into a massive bed, it's that coal bed that makes it all work out flawlessly. Looking forward to future cooks and comparisons. 😎

[@SmokingDadBBQ]

thanks so much for the extra tips

[@ComparisonCooking]

Great video 👍 looking forward to seeing what you do with this smoker!

[@SmokingDadBBQ]

You and me both! Thanks Kevin

[@thomasgates7852]

Great video, and awesome to see people collaborate and offer some advice. I would love to get an offset but I just got my Kamado less than a year ago so I doubt my wife would be thrilled about me getting yet another smoker

[@SmokingDadBBQ]

haha yes one year is a little early to start the sales pitch .... but, then again is there ever such a thing as too early lol?

[@williammills7778]

James, great collaboration. I subscribe to Troy, Bradley, Jeremy as well as yourself. I was unaware of the other two and will check them out too. Thanks for going to the trouble of getting them all together. Have a great day Cheers 🍻

[@SmokingDadBBQ]

Awesome, thank you! cheers

[@rosskanter793]

Great video and congratulations on the new pit! I’m in the same boat as I’ve had my Kamado for 9 years and have my new pit arriving over the next couple weeks with the only difference being that it is a reverse flow (Shirley Fabrication). I look forward to learning along with you.

[@SmokingDadBBQ]

That is awesome! congrats

[@matthewbyrnes2879]

Lost him to the dark side. 😭 Haha just kidding, I can already tell this will lead me to buying an offset. Damnit James.

[@SmokingDadBBQ]

hahaha sorry 😂

[@JoshandBabe]

Fantastic video. We personally know Jeremy and TRoy. Both super nice guys. Very very good collab - Nice job !

[@SmokingDadBBQ]

Thanks so much!

[@robertash3953]

If someone wanted to learn about the off-set, these guys would be the go-to experts. Interesting video!

[@SmokingDadBBQ]

Thanks Robert

[@gechrb]

Cograts, James! The pit looks amazing. As every new smoker, we need to see chicken - as we all know it is the easiest to oversmoke and become bitter and the skin to become rubbery. On an offset is supposed to take quite a long time to cook at 250, but the the rumor is, the skin becomes like chips almost. So I would like to see, how someone that is rarely new in this game, turns a chicken. And every pit master has it's own method and temps. I've always did a chicken at around 350-450 depending on the grill (kettle or kamado) and was "spit" on the forums, because of that, yet this turns the best chicken, hands down. I've tried them all temps wise.

[@SmokingDadBBQ]

those temps sound good to me, not sure why the forums do that some times. I will record that chicken video soon

[@sparkythomas6354]

Very cool video James! Love the approach you take to learning and then sharing your findings.

[@SmokingDadBBQ]

Thanks so much. More to come!

[@krkope8277]

After going back and forth on buying an offset, I just purchased a BJ3. I'm almost afraid to watch this video and developing a sense of regret. (What really tipped me was in his book Franklin Barbeque Aaron Franklin has a few paragraphs that basically tell you to be honest with yourself about whether you have the space for an offset, the time and dedication, and how much you're really going to use it. I flunked this checklist. Think I'll go watch one of your kamado 101 videos now.

[@SmokingDadBBQ]

its not anything close to set it and forget it.. i can put a brisket on my Kamado at midnight and wake up in the morning and the temps are where i left them. this is NOT that at all.... but when people are over hanging out, tossing a log on the fire is fun and a great experience. i think i will partner the two grills together, start on the offset for some smoke, and then move to the Kamado for less babysitting to finish

[@krkope8277]

@@SmokingDadBBQ Oh, I agree completely. Offset folks are not exaggerating when they call themselves pit masters. Cooking that way is a labor of love, emphasis on the labor.

[@SmokeTrailsBBQ]

Amazing roundup of tips James! This is the kind of resource I wish I had when I started offset smoking. Looking forward to seeing some of that data from your True North.

[@SmokingDadBBQ]

Thanks Steve, and much appreciated the support in making this

[@MadHouseBBQnyc]

I told you there is nothing like an offset!! really cool video and great community of pit masters I really like seeing the love amongst cooks and youtubers. so many people talking nonsense out there.

[@SmokingDadBBQ]

You got that right!

[@PaceYourself]

Chuds bbq is amazing. Guy taught me everything I know - foil-boating bootsnakes represent!

[@SmokingDadBBQ]

haha 100%

[@benjaminlebaron4789]

An offset will be my next purchase. Might have to wait a while since I already spent $6000 last summer on the big joe and Napolean gas grill. In the meantime, I am going to attempt the first brisket on my Big Joe using the hot and fast double indirect method this summer. Can't wait.

[@SmokingDadBBQ]

can't wait to hear what you think of that brisket

[@rickm4938]

Another trick, surprised your guests did not mention, is to place a block in the smoking chamber near the fire box to divert the heat, so that your food is not getting that intense heat on one side. Was finally able to order the Big Joe III, the email notice came that it was back in stock, as soon as I finalized the purchase, back out of stock it went. Good luck with the offset, look forward to your content on it, they take a whole lot more tending than anything else I have used. Results are great, but you are working for them.

[@SmokingDadBBQ]

Thanks, and good tip on the heat diversion

[@gechrb]

Jeremy has a video explaining why this is not a good idea - placement. If placed close to the fire, became so dry that it starts to burn, spiking temperature and bellowing bad smoke. Placed far, renders lots of space unusable. I guess if you cook only on 1/2 of the backside, you can spare the first 1/2. It only works in some cases, or you should replace the log often.

[@SmokingDadBBQ]

@@gechrb the one time I tried it I soaked the log for a few hours so it didn’t combust or smoulder. It worked ok as the firebox on my pit is diverting the heat up anyways

[@rickm4938]

@@gechrb Watching Meat Church, Matt Pitman is where I got the idea from, he has never posted about bad smoke, and I have not had those results either, guess depends on the application, I do know my briskets were getting burnt near the firebox end, until I blocked the direct heat. Had much better results.

[@FOGOcharcoal]

Great, looks like I need to add an offset to the arsenal!

[@SmokingDadBBQ]

thanks 🙏

[@grillman3445]

Awesome video, love all these guys

[@SmokingDadBBQ]

Glad you enjoyed. Thanks for watching

[@newfielightbulbinstaller7227]

The evolution continues!

[@SmokingDadBBQ]

100%

[@Larry-ok4ls]

Literally unloading my Timberline 850 this morning and on a wait list to receive a Big Joe 3 in the next couple of weeks... Watching your channel drastically influenced this decision. Not just for the jump from pellets to lump but sizing up from the classic to the big .I was excited until waking up to this video lol. Should I cancel my KJ order and pick up the Durango 20 a local is selling for the same price as a new CJ BJ3?!?!

[@SmokingDadBBQ]

haha thanks Larry, my KJ's aren't going anywhere especially the BJ3 which is my favourite Kamado ... searing, pizza, rotisserie etc all things that will never get old on the KJ

[@bradymcphail9690]

James, very nice man! I’m a subscriber to many of you guys for different reasons of course and I just sub’d to the other today as I’m a BBQ Crazy guy and never get enough learning either. I’m very much looking forward to the review of the new offset smoker. Thank you for you doing your channel.

[@SmokingDadBBQ]

Awesome! Thank you!

[@monami1359]

Brilliant collab!

[@SmokingDadBBQ]

thanks

[@pigseyebbq]

Can't wait to see what's to come!

[@SmokingDadBBQ]

Thanks Al, you and me both

[@dr.brucepierce]

Great All-star video. I guess you are going to have to do a KJ vs offset brisket for the real test

[@SmokingDadBBQ]

Challenge accepted

[@TheDarienJim]

Loved the celebrity cameos.

[@SmokingDadBBQ]

thanks

[@Realmoflo]

Are you using the water pan? A lot of cooks on KZbin much or maybe they just skip mentioning it. What I would like for you to try is the water pan at the beginning of the smoke chamber and water directly under the meat and which is better or if we need the water pan all together.

[@SmokingDadBBQ]

good test idea

[@mgp-bct7723]

Nice 👍🏻 good job 👏 I order off set smoker And I watch this guy’s to best team :)))

[@SmokingDadBBQ]

Thanks 👍

[@paulthomas3782]

Hi Jame's looking forward to see how the brisket compares in the off set to the Kamado Cheers.

[@SmokingDadBBQ]

You and me both!

[@MichaelH0019]

Dang James! I thought you were pure kamado but guess I was wrong. I have a KJ but always wondered about cooking on an offset. Looking forward to seeing your experience..

[@SmokingDadBBQ]

The KJ's aren't going anywhere, just a little spice added into the mix as i think there are benefits we can learn from an offset and apply elsewhere

[@MCD1000]

Hi, James, I enjoyed the video I would love to hear how you decided on the brand of offset smoker that would be nice. I'm on my first month off kamado big Joe 3 ownership it's been some good and some challenges I'm cooking4 times a week to master it. I can't wait to see you comparing cooks on Kamado big joe vs offset keep up the cooks enjoy your Sunday.

[@SmokingDadBBQ]

Great suggestion!

[@chriskwilas1330]

this is a super cool video and follow all those influencers. You just received my subscribe and look forward to your content.

[@SmokingDadBBQ]

I appreciate that!

[@MrPanthers23]

I'm really looking forward to comparisons between a kamado joe vs offset. I personally have a weber 22 with SNS and a yoder 640. I can't decide if I really have the time and drive to run an offset currently woth job and family duties. It sure looks fun. I'm hoping James finds the difference isn't too much.

[@SmokingDadBBQ]

I can't wait for some of these experiments

[@TrekkersOnTheRock]

Hey James big fan of the channel, been watching your videos for a while. I don't own a kamado style cooker but recently purchased the 24x48 offset from SmokeNorth. I will agree with @BradleyRobinson that the skills that you have learned from other cookers will go a long way with an offset.

[@SmokingDadBBQ]

Thanks so much and congrats on your new offset as well

[@danbudsadventures]

Your offset looks like a tank! I'm sure you will be turning out some great BBQ very quick.

[@SmokingDadBBQ]

Can't wait!

[@emmgeevideo]

Bradley has started a Weber series. I've been bugging him to add kamado cookers next. I love the cross-pollination.

[@SmokingDadBBQ]

i think I spotted one in the background on his newest

[@pmc336]

How do you get the wood? I only find wood chunks at a local hardware store

[@erokbrewmeister9231]

There's a snake in ma boot :) Epic vids by Bradley :)

[@SmokingDadBBQ]

haha snake gets me every time

[@gebronthomasson6960]

When you say offset “grill”…you said it all

[@SmokingDadBBQ]

ha habits die hard

[@MatroniFitness]

uh oh James... so i have a yoder 640s pellet. looking to mixing things up in the backyard a bit. had my eyes set on a offset for a bit but just worried that i wont use it that much as it requires so much time and one thing i like about my pellet is i can walkaway for long periods of time. initially didn't think id want a BGE or kamado... was poking around on youtube and found your channel. seems like the kamado can smoke, idk how it compares to a pellet, maybe better? but especially it can grill and sear awesome. your videos confirmed KJ over BGE.. but i just recently saw you got an offset... my dilemma is do i just spring for an offset to compliment my 640, i fear its too close and after work when i just wanna fire something up, i wont use offset. where as kamado i could still use and seemingly recycle my charcoal if i didnt burn it all which i like. im in colorado, usa and locally wood can be hard to find. so thats got me hesitant too. being that you have both and used all 3 (pallet, kamado, offset) what are your thoughts?

[@SmokingDadBBQ]

the yoder is my favourite pellet grill as its a tank and burns a ton of pellets which help the flavour compared to others, but pellet grills are still my least favourite lol. I don't find the flavour comparable to either the Kamado, Kettle or Offset style smoker... BUT, they do provide a simple set it and forget it solution that an offset just can't match. I can setup my Joe and and go to bed and wake up to where I left it so IMO, a Kamado is just as easy to use albeit manual as a pellet grill but it has more potential for searing, pizza etc. so I think its the better choice. i just posted my first offset cook today - kzbin.info/www/bejne/i2avoqmnYsqomLs Easy to use - Pellet / Kamado tie. Pellet is electricity, auger can jam, grease fire, vacuum out ash so all in all i call these two a tie. Offset is more involving than both Walk away temp - Again, tie pellet and Kamado. Offset requires a split to be added every 30min, it takes 5 seconds but you need to be in the area Smoke - Pellet is guaranteed to not be too much, in many cases its not enough but you won't over smoke things. Kamado its easy to over smoke so you need to not go crazy, just because you can load it with wood doesn't mean you should. Offset, its in its own world here .... you think your smoke is good and then you have this, its better Fun, pellet is last for me. Kamado is second, offset is first ... but this fun comes at the cost of being near the grill. when we have people over and everyone is outside its a blast tossing on a split every now and then. when its raining and its just me in the yard, thats not a lot of fun and the other two do better at out of sight out of mind cooking in the background I think for your unique circumstances, i would probably go from the pellet to a kamado... in the future once you have your fire management skills down and you already appreciate the better flavour you might replace your pellet with an offset armed with this confidence. to go from pellet to an offset doesn't add new capabilities (like steak or pizza) as neither shine here in comparison (although I just did an offset steak, video not out yet.. and it was darn good) you would probably see more net new benefit doing this. Alternatively, an offset adds great flavour but most of that is established in the first few hours... you could always start a brisket on your offset and move it to a pellet for overnight / all day

[@MatroniFitness]

Bro, you’re the man!!! I love how you actually took the time to think and answer my question. Yes I’m thinking a Joe would be good addition. Good shit I’m about to watch your video now. Thanks!!

[@derrickdeweese5637]

I’m gonna get an offset this summer.

[@SmokingDadBBQ]

which ones are you looking at? i was looking at the Franklin, Mill Scale and Workhorse before landing on this one

[@praetorxyn]

I think an offset would be fun to use for shorter cooks like ribs, chicken, etc, but I simply can't be arsed to put on a wood split every 45 minutes for something like pork butts or briskets.

[@SmokingDadBBQ]

i am thinking 5-6 hours and then transfer to the Kj to finish. better than the oven but less work than keeping it going. will see what makes sense as we try a few

[@praetorxyn]

@@SmokingDadBBQ The timing is hard regardless. Optimal rest time for briskets and butts ie 8-12 hours (I do mine in a 170 F oven since I don’t have a warming oven). If you can cook it overnight, that works out pretty great - you get to eat it for the evening meal. If you use an offset, you either have to stay up well into the early morning, or get up early and cook it most of the day, then if you rest 8-12 hours it’s breakfast time.

[@SmokingDadBBQ]

@@praetorxyn I was thinking 6pm- midnight offset, then over to the KJ in paper at a lower temp to keep going the rest of the night and then hot rest until dinner

[@praetorxyn]

@@SmokingDadBBQ If ypyouve wrapped it though, I don’t think you’ll see any difference between the KJ and an oven, as I don’t think it’s taking on smoke at that point. At least that’s what Harry Soo does to save on fuel 😁

[@SmokingDadBBQ]

@@praetorxyn yes that’s the idea. But I know for a fact between no wrap, paper wrap and foil wrap that the paper wrap takes on more flavour and builds a better bark than foil (oven) so my hypothesis is that the Kj will add more than the oven does

[@stephenramsey9304]

Looking forward to the experiments

[@SmokingDadBBQ]

thanks me too

[@lionelt.9124]

Wow, what a who's who on KZbin BBQ!

[@SmokingDadBBQ]

Thanks Lionel

[@great207]

Ok, now I have to get an offset. Lol

[@SmokingDadBBQ]

hahah

[@hinds90]

I'm sure Franklin's isn't hurting for more people to buy their pits but their are a lot of pit makers and shops making the same style pit with just as good quality since he released his.

[@SmokingDadBBQ]

i think he’s ok lol

[@IzzyEatz]

Cook Texas style half chickens!!!!!!!!

[@SmokingDadBBQ]

will do

[@stephenramsey9304]

Interesting that smoke trails bbq uses 10-15% moisture level of wood . This must be kiln dried . I thought this was a no no because of the goodness already been baked out of the wood

[@SmokingDadBBQ]

i am using only naturally seasoned to cook, the stuff i use to light is kiln dried. i found a huge flavour drop cooking with the kiln dried so i only use it to start

[@stephenramsey9304]

@@SmokingDadBBQ I agree completely. I have noticed smoke flavour drop right if using kiln dried. Air dried wood actually hard to get in my region.

[@markr.1584]

I would like to see crispy wings on your offset.

[@SmokingDadBBQ]

you and me both, can't wait

[@emmgeevideo]

I absolutely swear that I'm not buying an offset. I swear! No, no, no... So please develop some patented James techniques to make equivalent or near-equivalent results on the Kamado Joe.

[@SmokingDadBBQ]

haha thats why i got it as a measuring stick (burner lol) so i know what tweaks i need to get closer